Tortellini En Brodo with Spinach and Tomatoes

Tortellini En Brodo with spinach and tomatoes is a delicious Italian soup that can be made quickly and easily at home with just a few ingredients. By using packed fresh tortellini and canned Italian tomatoes, this diner is ready in 10 minutes.

Total Time

15min

5.0

1 Rating

Author: Throwdown Kitchen

Servings:

Ingredients

•

9 oz

Tortellini

or 3 Cheese Tortellini

•

2 lb

Chicken Broth

or Vegetable Broth

•

8 1/2 cups

Fresh Baby Spinach

•

2 cups

Canned Tomatoes

•

1 tsp

Garlic Powder

•

1 tsp

Olive Oil

•

1 Tbsp

Freshly Grated Parmesan Cheese

Cooking Instructions

Heat the Olive Oil (1 tsp) in a large non-stick skillet and add the Fresh Baby Spinach (8 1/2 cups) and cook for 3 minutes. Add Garlic Powder (1 tsp) and cook another minute. Drain the Canned Tomatoes (2 cups) and then add the tomatoes and cook for another 3 minutes. Take the pan off the heat and set it aside.

Bring a pot of Chicken Broth (2 lb) to a boil and cook the Tortellini (9 oz) for 5 minutes. Reduce the heat to a simmer.

Add the cooked spinach and tomatoes to the broth.

Serve immediately and garnish with Parmesan Cheese (1 Tbsp) .

Author's Notes

If you wanted to use dry tortellini in this recipe, that would be fine. The dry tortellini, which some prefer, only takes a few extra minutes to prepare.

If using dry tortellini, after cooking the tortellini in the chicken broth, remove it with a slotted handle and add it to the sauté pan of spinach and tomatoes.

Stir fry for a minute and add the entire pan of ingredients back to the pot of simmering broth.

Nutrition Per Serving

CALORIES

266

FAT

5.6 g

PROTEIN

11.4 g

CARBS

43.3 g